Classic Lemon Tart

posted by Nancy K 05-13-98 7:41 AM

Classic Lemon Tart

1/4 cup canola oil
1 1/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
3-5 tablespoons 1% or skim milk

Lemon filling:
2 large eggs
3 large egg whites
1 cup sugar
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemon zest
confectionersí sugar for dusting

To make crust: In a small bow, mix oil and 1/4 cup flour until smooth; cover and chill in the freezer until partially frozen, about 1 hour.

In a bowl, whisk remaining 1 cup flour, sugar, baking powder and salt. Using a pastry blender or 2 knives, cut chilled oil-flour paste into dry ingredients until crumbly. With a fork, stir in milk 1 tablespoon at a time, just until a soft dough forms. Turn dough out onto a lightly floured surface and gently knead 7 or 8 times. Press into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.

Position rack in upper third of oven; preheat to 375degrees. Lightly oil a 10 or 11 inch removable-bottom tart pan or coat it with non stick spray.

On a lightly floured surface, roll out dough into a 12-inch circle. Drape dough over the rolling pin and transfer it to prepared pan. Press to fit. Run rolling pin over the top of the tart pan to trim edges. Cover crust with foil and weight with pie weights, dry beans or dry rice. Place tart pan on a baking sheet. Bake crust for 10-12 minutes, or until the surface is set but not at all browned. Remove foil and pie weights and set crust aside on the baking sheet.

To make filling and bake tart: In a mixing bowl, whisk eggs, egg whites and sugar until smooth. Slowly whisk in lemon juice and lemon zest. Pour filling into partially baked crust.

Bake tart in upper third of the oven for about 20 minutes, or until the crust is golden and the filling is set. Cool on a wire rack for at least 10 minutes.Dust with confectionersí sugar. Serve warm or at room temperature. Serves 8.

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